Mini Pavlovas Strawberries Cream (Printable version)

Crisp meringue nests topped with whipped cream and fresh strawberries, ideal for light desserts.

# What You'll Need:

→ Meringue

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Topping

06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1.5 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon lemon juice

# Directions:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar is fully dissolved.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into the meringue mixture using a spatula.
05 - Spoon or pipe meringue into 6 small nests on the prepared baking sheet, creating a shallow indentation in the center of each nest.
06 - Bake for 1 hour, then turn off the oven. Allow meringues to cool completely inside the oven with the door slightly ajar.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Allow to macerate for 15 minutes.
08 - Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each cooled meringue on a serving plate. Fill the center with whipped cream and top with macerated strawberries.
10 - Serve immediately to preserve the crisp meringue texture and optimal presentation.

# Expert Advice:

01 -
  • They look like you spent all day in the kitchen, but they're surprisingly forgiving and fun to make.
  • The contrast between the shatteringly crisp meringue and soft cream is genuinely addictive, and each bite feels a little bit fancy.
  • You can prep everything ahead, which means you get to stay present with your guests instead of stress-cooking.
02 -
  • Even the tiniest speck of egg yolk will prevent your whites from whipping, so separate them slowly and carefully over a small bowl rather than cracking directly into the mixing bowl.
  • Don't rush the cooling process—opening the oven door too wide or too soon causes them to crack, which I discovered the hard way on my second attempt.
  • Humidity is your enemy; avoid making these on rainy or very humid days because moisture in the air will make them sticky and prevent them from getting crispy.
03 -
  • If you live somewhere humid, make pavlovas in the morning or early afternoon when humidity tends to be lower—evening air will sabotage your crispness.
  • Let your egg whites reach room temperature by leaving them on the counter for about thirty minutes; cold eggs simply won't whip up the same way no matter how long you beat them.
  • If you accidentally overbeat your cream and it starts looking grainy, stop immediately and fold in a splash of fresh cold cream to bring it back.
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